- Peanut sauce
- Gai Lan (Chinese Broccoli) about 8 leaves including stems (leaves chiffonade, stems thinly sliced)
- Soba Noodles -2 bunches
- Firm tofu ( I used Japanese firm tofu but Chinese firm tofu is better)
- Bell peppers - diced (tri color peppers would be great to add color to the dish)
- Sesame oil - 1/2 tsp
- Scallions - chopped (sweet onions could be used)
- Garlic - 2 cloves chopped
- Water - to thin out the peanut sauce
- Ponzu - 1 T (Japanese citrus seasoned soy sauce) or use plain soy sauce
- 1 lemon - you'll need just the juice.
- Sriracha sauce or Sambal Oelek - 2 tsp (optional)
- Follow Soba noodles cooking instructions (they are cooked like spaghetti noodles)
- While your noodles are boiling, cut tofu into cubes or dice. Shallow fry them. Set aside.
- Using the same pan you used in frying the tofu, saute' garlic and onions until tender. Mix in the veggies cook until gai lai stems are cooked. Set aside.
- In the pan, mix peanut sauce, sesame oil, ponzu, lemon juice, sriracha sauce and let simmer. Add little water if sauce is still thick. Taste and re-season if you want.
- Add the the noodles, the veggies into the sauce and carefully toss everything together until they are incorporated.
- Serve and place the tofu on top.
- You can garnish this w/ chopped peanuts or toasted sesame seeds.
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